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南瓜向日葵饅頭 Pumpkin Sunflower Steamed Bun

Since I have learned to make steamed rose bun, I hooked on steamed bun styling, especially flowers and animals. In addition to attending classes and teachers on the internet, I use to create some simple lovely small steamed buns, pumpkin sunflower bun is one of my triumph.

For children, I will only color my steamed bun with natural food coloring. As fresh pumpkin brings pretty bright orange, I have not found another natural substitute. Even the pumpkin powder which can only bring light yellow. Nutritious pumpkin is tasted sweet, my kids love to eat pumpkin steamed bun. Their smiling face is mother’s largest encourage!

小貼士 Recommendations:

Themoistureof mashedpumpkin isdifferent,depends onthevariety,freshness, time of refrigeratorpreservation,the production process of mashed pumpkin, It is suggested to cover pumpkin cubes with a dish, tin foil or microwave oven cling wrap while while steaming,in order to avoidexcess moisturepermeating pumpkin cubes. Aftersteamingpumpkin,if there is unnecessary moisture inthevessel, please throw it away. The mashed pumpkinmustseal and keep in refrigerator.

Neither a drop of water is added in the followingrecipe, dough humidity is linked to mashed pumpkin, flour, even indoor humidity.If the dough is found dry or wet while mixing, please add water or flour bit by bit until it becomes “three-cleanconditions“(i.e. clean mixing bowl, clean hands and clean dough surface).

還有很多小技巧已寫在食譜中，請細閱後才動手做。

There are many tricks have been written in the recipe, please read before hands-on so.

材料 Ingredients

南瓜蓉 Mashed Pumpkin 100g

中筋麵粉 Plain Flour 150g

酵母 Yeast 3g

原蔗糖 Raw Cane Sugar 15g

鹽 Salt 1/8茶匙 teaspoon

植物油 Vegetable oil 5ml

無糖可可粉 Cocoa powder (unsweetened) ~5g

南瓜去皮切粒蒸熟，用叉子壓成蓉，可存放於冰箱中一星期。

Peel and cut pumpkin, steam until cooked, mash with fork. It can be stored in the refrigerator for one week.

不同品牌的麵粉的吸水量都略有不同，足以影響饅頭的成敗。我今次就使用了這隻麵粉，如你用其他品牌的中筋麵粉，可能需略為加減水份。

Water level of different brands flour is slightly different, it would affect the buns directly. This is the flour I used; if you use other brands, please adjust water level.

我今次使用了燕子牌低糖即用酵母。

This is the instant yeast I used for steamed bun.

做法 Directions:

1. Put all the ingredients in the bowl, (put salt later because salt would suppress yeast fermented, never let salt touches yeast directly. Suggest to make a small hole in the flour for placing salt and fill that hole with flour.) Mix all ingredients into a dough with a long spoon and knead it on tabletop. If there is a kitchen machine or bread machine can help, just simply put all of the material into mixing bowl or bread pan (put salt later) and blend for 15 minutes. Whether kneading by hand or machine, it is required to knead the dough to be “three-cleanconditions“(i.e. clean mixing bowl, clean hands and clean dough surface).

用攪拌機打成的南瓜麵團。

Pumpkin dough by blender.

2. 麵團排氣: 把麵團搓長，左邊三份一向內摺，右邊三份一也向內摺，三條叠在一起繼續搓成長條形。如是者，重覆三次。

2. Deflate dough: Knead dough to be long, fold one-third from left to middle and fold the another one-third to middle as well. Knead until dough to be long again. Repeat three times.

Rolling pin with 2 plastic circles or rubber brands at the ends can help to fix the dough thickness.

3毫米厚的麵皮。

3 mm thick dough.

把杯口大力印壓在麵皮上，印入後要左右壓轉，務求麵餅可輕易完整地脫離麵皮。
麵餅周邊如有壓模不平的痕跡，需以手指輕拍整平。Mould cup on dough, press clockwise and anti-clockwise, ensure the round part can separate from dough easily. If the edge is not smooth, please pat it gently.

一次只可印出4個圓型麵餅。

Only 4 round parts can be molded in one time.

把多餘的麵皮再次桿平，可多印2個麵餅。剩下的麵皮可用來作向日葵花蕊。

Roll the rest of dough again, mould 2 more round portions. The rest of dough can be used to prepare stamen of sunflower.

每塊麵餅約重33克。

Each round part is about 33 grams weight .

4. 把麵餅和暫時不用的麵團放在有蓋盒中保存，以免乾硬。

4. Store the unused dough in a box with lid in order to avoid becoming dry.

5. 把餘下的麵團逐少加入可可粉調色，調好啡色麵團便放回有蓋盒中，待用。

5. Mix cocoa powder into the rest of dough thoroughly, the well-prepared brown dough can keep in a box with lid.

把麵團桿長，中間加入可可粉。

Roll dough and put cocoa powder in the middle.

噴點水在麵團上，或抹點水在麵團無可可粉的四周。

Spray water on dough or apply water on the dough around cocoa power.

揉了一會後，明顯看到，就算麵團搓勻，啡色也不夠深色。
此時可重覆以上步驟，再加點可可粉揉麵。

Knead for a while, it’s found that even knead thoroughly, the brown colour isn’t enough. At this moment, please repeat the above procedure, knead with more cocoa powder.

揉至麵團的啡色夠深色和均勻後，便把麵團放回有蓋盒中，待用。

Knead until the brown dough is smooth and its colour is even. Put the dough in a box with lid.

6. 取出黃色麵餅造型。

6. Take out the yellow parts for moulding.

用直徑約4.5厘米的小杯子在麵餅中間印個圓形印。

Mould a 4.5 cm diameter with a little cup in the middle of round parts.

有兩個方法做花瓣，第一個方法是先在圓形外圍剪多條長條。

There are two methods to make petals. The first method is to cut a number of bars in peripheral.

3條一份，用手指揑起末端，20條長條可造成7辨花辨。(留意右邊有一辨只用2條揑成，其實用2條或4條揑成一辨也未嘗不可。)

Pinch 3 bars into one, 20 bars can make 7 petals. (Pay attention that a petal in right just pinch by 2 bars. Actually, it is alright of using 2 or 4 bars to make a petals.)

第二個方法: 一邊剪一邊揑。

The second method: Cut and pitch immediately.

放在手中剪3條長條。Cut 3 bars.

拇指和食指揑著3條的末端，揑尖捏緊。

Pinch 3 bars into a petal.

左面那一個剪得幼些，可以做多些花辨，更可愛。
Bars of the left one are thinner, it can make more petals, more prettier.

把花坯放在蒸飽紙上。

Put the flower bases on baking paper.

7. 啡色麵團做花蕊，用手指塗點水貼在黃色花朵中間，輕輕按壓黏緊。

7. Turn brown dough into stamen, dip water in the middle of flower base, press gently.

10. Turn on to medium heat. When it is boiling (Put hands above the steam lid to feel it, MUST NOT open steamer lid or move the steamer), steam 20 minutes. Afterwards, turn off the heat, don’t open the lid. Wait for 5 minutes, open a slit for 30 seconds, open the steamer slowly at last. The purpose is to allow bun cooling down slowly, in order to avoid wrinkle in the surface as hot steam bun meets cool air in a sudden.

蒸好5分鐘後，打開蓋籠蓋一條縫30秒。

Open a slit for 30 seconds after 5 minutes resting.

11. 拿走蒸飽紙，把出爐向日葵饅頭移在架上放涼，便可食用。

11. Take away the baking paper, move the sunflower steam buns on cooling rack. They are ready to serve upon cooling down.

出爐饅頭，個子漲大，顏色轉深，帶有光澤。

Steamed bun will be inflated, darker in colour and shiny.

放在架子上風乾，除去蒸時的濕氣。

Cooling on rack can emit humidity during steaming.

很可愛的向日葵!

What a pretty Sunflower!

內裏組織綿密，鬆軟有彈性。

Spongy and nice texture.

一籃子的向日葵，很豐盛和陽光!

A basket of sunflowers, fertility and sunny!

用多出的啡色麵團，隨手做了個粗糙的松果。

A rough pine cone is made by excess brown dough.

簡單地放入透明膠袋，用扎絲束起來，已經是令人心花怒放的小禮物。
(圖中用了13×19厘米的透明膠袋)Simply put it in a plastic bag, it because a beautiful little gift! (Size of transparent bag in the picture is around 13 x 19 cm)